Portobello Mushroom And Goat Cheese Sandwiches
Enjoy a delightful outdoor grilling experience with these flavorful Portobello Mushroom Sandwiches. Marinated in a tangy mixture of olive oil, balsamic vinegar, garlic, and shallots, the juicy mushrooms are grilled to perfection before being assembled into satisfying sandwiches with creamy goat cheese, sun-dried tomatoes, and fresh basil leaves. Wrapped in foil, these sandwiches are perfect for picnics and al fresco dining.
— Constant Cookbook
Ingredients
- 1 cup plus 2 Tbs. olive oil
- 6 Tbs. aged balsamic vinegar
- 3 garlic cloves, minced
- 2 shallots, minced
- Salt and freshly ground pepper, to taste
- 6 portobello mushrooms, about 1 1/2 lb.
- total, brushed clean and stems removed
- 6 round sourdough rolls, cut in half
- 1 1/2 cups crumbled goat cheese (chèvre)
- 12 oil-packed sun-dried tomatoes, drained and
- sliced in half
- 24 fresh basil leaves
Instructions
- In a small bowl, whisk together the oil, vinegar, garlic, shallots, salt and pepper. Arrange the mushroom caps in a single layer in a shallow, nonreactive dish. Pour half of the marinade over the mushrooms and reserve the remainder. Cover and marinate at room temperature for 1 hour, turning after 30 minutes.
- Prepare a fire in a grill. Lightly oil the grill rack. When the coals are hot, remove the mushrooms from the marinade, place on the grill rack and weight with a large fry pan. Grill the mushrooms until tender and seared on both sides, about 4 minutes total.
- Drizzle about 1 Tbs. of the reserved marinade on each roll half. Place a mushroom on the bottom half of each roll. Sprinkle the top half with goat cheese, then cover with sun-dried tomatoes and basil leaves. Place the halves together. Secure each sandwich with toothpicks, cut in half and wrap in aluminum foil. Keep chilled until ready to serve.
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